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35分
Cut the sweet potato into appropriate sizes and peel off the skin.
Place in a pot and add water (not listed).
Bring to a boil and boil for 10 minutes.
Remove to bowl.
Mash the sweet potato with a fork.
Add granulated sugar and mix.
Add shiratama flour and mix.
Add water in several batches and knead by hand each time.
Roll out the dough into a thin strip with a diameter of 2 cm.
Cut into 2 cm width with a knife.
3を170度の油で10分〜15分揚げる。
生地が膨らんできたらお玉で潰す。
網に取り出して油を切る。
器に4を盛り付けて完成。
・During step 1, boil the sweet potato until the bamboo skewer sticks to it.
・Knead the dough until it becomes as soft as an earlobe.
・During step 4, if the dough swells, crush it with a ladle to prevent it from shrinking after frying.
・It's delicious to eat as it is, but it's even more delicious with condensed milk.
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